In August, a pot of lotus pond stir-fry, this season's seasonal dish, the taste is light, and the nutrition is not hot

Today I would like to share with you a dish made of lotus root and lotus pod, I call it "lotus pond stir-fry", because the main raw materials are from the pond, and lotus flowers have a lot to do with it, so it is called "lotus pond stir-fry", but it is not difficult to make a nutritious and delicious approach, this dish wants to be delicious There are 2 tips;

The first is blanching, lotus roots and lotus seeds are more difficult to fry, so blanch before stir-frying, so as to avoid stir-frying for too long, affecting the crisp and tender taste of the ingredients;

The second is to add some water starch before coming out of the pot, lotus root and lotus seeds are more difficult to taste, so in the end, you can add an appropriate amount of starch water to thicken, so that the taste is better wrapped in lotus seeds and lotus root, and the taste is better, pay attention to the above 2 tips, you can fry a delicious lotus pond stir-fry, lotus seeds are tender, with a faint sweetness, lotus root slices are crisp, friends who like it can try it!

【Raw materials】lotus pod, lotus root, salt, edible oil, white vinegar, corn starch;

【How to stir-fry in the lotus pond】

1. Prepare the raw materials you need first, the main raw materials used today are lotus seeds and lotus roots, and the quantity is prepared according to the number of people in the family. I bought fresh lotus seeds, just dug from the lotus pod, and then two fresh lotus roots, the lotus root is best to use tender lotus roots, and the lotus pods should also be selected to be more tender, stir-fried will be more delicious;

2. The lotus seeds bought home should also be peeled off, the lotus seeds are crisp and sweet, directly as snacks or fruits are good, the lotus seeds are very tender, the lotus core inside does not need to be removed, the tender lotus core taste will not be particularly bitter, the lotus root is peeled and cut into thin slices, soaked in water with white vinegar to avoid oxidation and discoloration;

3. Blanch the prepared ingredients, boil the water in the pot, add the prepared lotus seeds and lotus root slices, boil over high heat, boil for another 30 seconds after the water is boiled, take it out and put it in cold water to cool after cooking, and then drain the water for later use.

4. Scoop half a spoonful of cornstarch in a bowl, add a little water, dissolve the starch, stir evenly, turn into starch water, and set aside;

5. Heat the pot, add a little cooking oil, the oil temperature is 5 hot, put in the drained lotus seeds and lotus root slices, stir-fry on high heat, stir-fry for a while, add a little salt to taste, after the seasoning is evenly stir-fried, add the prepared starch water, stir evenly, so that the lotus seeds and lotus root slices are evenly coated with starch water;

6. Sprinkle a little chopped green onion before cooking, stir evenly and then get out of the pot;

7. The crispy, tender and refreshing lotus pond stir-fry is ready, the lotus seeds are fresh and sweet, the lotus root slices are crisp and tender, and the nutrition and taste are both nutritious and delicious, which is definitely the best dish in this season;

Summary of the practice of lotus pond stir-frying:

1. You can also add your favorite ingredients such as water chestnut, fungus or sword beans to the lotus pond stir-fry;

2. This dish is a vegetarian dish, it is recommended to be lighter and do not add too many seasonings;